I never thought I would hear myself say this: The Greeks did it first! In this case, the “first” isn’t some scientific or philosophical or social eureka moment; it’s the very mundane but healthy tradition of baking with olive oil, even for holidays like Christmas, when, elsewhere in western cuisine, butter burrows in every...
An unctuous, cloying scent permeates the winding back roads of the Greek countryside during the short, slate-skied days of winter. It’s the smell of years of olive harvesting and processing come to life again as farmers and producers gear up for their busy season. Mills start churning up for the months of work ahead,...
The time is ripe for rethinking the positioning of one of our most traditional foodstuffs, olive oil, on the global market. That market, no doubt, will change dramatically over the next decade, as consumers become more savvy and knowledgeable about specific regional oils and as a group of high-end producers across Europe is hoping...
Most consumers recognize Greek table olives either by their place names (Kalamata, Atalanti, Amphissa, Halkidiki, etc.) or by their curing and processing (cracked, split, salt-cured, brine-cured, etc.) While there are dozens of “different” kinds of olives, only three main varieties are commercially important as table olives. The confusion starts here—these few types of olives...
Greeks say “I ate bread and olives with him,” to denote an act of friendship. The olive branch is the universal symbol of peace. Like no other fruit, the olive is responsible for shaping an entire civilization. Its history is long and illustrious, and the legends surrounding it are rich and splendid. Mostly, though,...
Greece is fortunate to have one of the best climates in the world, one in which ample sunshine helps produce some of the tastiest fruits and vegetables. Because raw ingredients—from garden to grove to field to sea—are delicious in their own right in Greece, Greek cooking has evolved in such a way so that...
